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Impact of pH on the Stability and the Cross-Reactivity of Ochratoxin A and Citrinin

Mycotoxins are secondary metabolites produced by several fungi contaminating crops. In several countries, the maximum permitted levels of mycotoxins are found in foodstuffs and feedstuffs. The common strategy of mycotoxin analysis involves extraction, clean-up and quantification by chromatography. I...

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Autores principales: Bazin, Ingrid, Faucet-Marquis, Virginie, Monje, Marie-Carmen, El Khoury, Micheline, Marty, Jean-Louis, Pfohl-Leszkowicz, Annie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3873688/
https://www.ncbi.nlm.nih.gov/pubmed/24287570
http://dx.doi.org/10.3390/toxins5122324
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author Bazin, Ingrid
Faucet-Marquis, Virginie
Monje, Marie-Carmen
El Khoury, Micheline
Marty, Jean-Louis
Pfohl-Leszkowicz, Annie
author_facet Bazin, Ingrid
Faucet-Marquis, Virginie
Monje, Marie-Carmen
El Khoury, Micheline
Marty, Jean-Louis
Pfohl-Leszkowicz, Annie
author_sort Bazin, Ingrid
collection PubMed
description Mycotoxins are secondary metabolites produced by several fungi contaminating crops. In several countries, the maximum permitted levels of mycotoxins are found in foodstuffs and feedstuffs. The common strategy of mycotoxin analysis involves extraction, clean-up and quantification by chromatography. In this paper, we analyzed the reasons of underestimation of ochratoxin A (OTA) content in wine, and overestimation of OTA in wheat, depending on the pH of the clean-up step and the simultaneous presence of citrinin (CIT). We demonstrated that the increase of pH by adding polyethylene glycol (PEG) to wine led to an underestimation of OTA by conversion of OTA into open ring ochratoxin A OP-OA. In comparing three methods of extraction and clean-up for the determination of OTA and CIT in wheat—(i) an inter-laboratory validated method for OTA in cereals using immunoaffinity column clean-up (IAC) and extraction by acetonitrile/water; (ii) a validated method using IAC and extraction with 1% bicarbonate Na; and (iii) an in-house validated method based on acid liquid/liquid extraction—we observed an overestimation of OTA after immunoaffinity clean-up when CIT is also present in the sample, whereas an underestimation was observed when OTA was alone. Under neutral and alkaline conditions, CIT was partially recognized by OTA antibodies.
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spelling pubmed-38736882013-12-27 Impact of pH on the Stability and the Cross-Reactivity of Ochratoxin A and Citrinin Bazin, Ingrid Faucet-Marquis, Virginie Monje, Marie-Carmen El Khoury, Micheline Marty, Jean-Louis Pfohl-Leszkowicz, Annie Toxins (Basel) Article Mycotoxins are secondary metabolites produced by several fungi contaminating crops. In several countries, the maximum permitted levels of mycotoxins are found in foodstuffs and feedstuffs. The common strategy of mycotoxin analysis involves extraction, clean-up and quantification by chromatography. In this paper, we analyzed the reasons of underestimation of ochratoxin A (OTA) content in wine, and overestimation of OTA in wheat, depending on the pH of the clean-up step and the simultaneous presence of citrinin (CIT). We demonstrated that the increase of pH by adding polyethylene glycol (PEG) to wine led to an underestimation of OTA by conversion of OTA into open ring ochratoxin A OP-OA. In comparing three methods of extraction and clean-up for the determination of OTA and CIT in wheat—(i) an inter-laboratory validated method for OTA in cereals using immunoaffinity column clean-up (IAC) and extraction by acetonitrile/water; (ii) a validated method using IAC and extraction with 1% bicarbonate Na; and (iii) an in-house validated method based on acid liquid/liquid extraction—we observed an overestimation of OTA after immunoaffinity clean-up when CIT is also present in the sample, whereas an underestimation was observed when OTA was alone. Under neutral and alkaline conditions, CIT was partially recognized by OTA antibodies. MDPI 2013-11-28 /pmc/articles/PMC3873688/ /pubmed/24287570 http://dx.doi.org/10.3390/toxins5122324 Text en © 2013 by the authors; licensee MDPI, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0/ This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Article
Bazin, Ingrid
Faucet-Marquis, Virginie
Monje, Marie-Carmen
El Khoury, Micheline
Marty, Jean-Louis
Pfohl-Leszkowicz, Annie
Impact of pH on the Stability and the Cross-Reactivity of Ochratoxin A and Citrinin
title Impact of pH on the Stability and the Cross-Reactivity of Ochratoxin A and Citrinin
title_full Impact of pH on the Stability and the Cross-Reactivity of Ochratoxin A and Citrinin
title_fullStr Impact of pH on the Stability and the Cross-Reactivity of Ochratoxin A and Citrinin
title_full_unstemmed Impact of pH on the Stability and the Cross-Reactivity of Ochratoxin A and Citrinin
title_short Impact of pH on the Stability and the Cross-Reactivity of Ochratoxin A and Citrinin
title_sort impact of ph on the stability and the cross-reactivity of ochratoxin a and citrinin
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3873688/
https://www.ncbi.nlm.nih.gov/pubmed/24287570
http://dx.doi.org/10.3390/toxins5122324
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